Chicken Mushroom Pot Pie with Cheddar Sage Biscuits

If you’re craving comfort food that feels like a warm hug on a chilly night, look no further than this Chicken Mushroom Pot Pie with Cheddar Sage Biscuits. This dish combines tender chunks of chicken and earthy mushrooms in a creamy, savory filling, all topped with golden, flaky cheddar and sage biscuits. The perfect balance of rich flavors and hearty textures makes it a go-to recipe for cozy dinners that impress without any fuss.

Why You’ll Love This Recipe

• Comfort in every bite: This pot pie offers a creamy, filling texture packed with savory chicken and mushrooms that feel like a homemade embrace.
• Cheddar sage biscuits: The biscuits on top add a delightful cheesy, herbaceous crust that crisps perfectly while baking.
• Simple ingredients: Made with easy-to-find pantry staples and fresh ingredients for a no-stress cooking experience.
• One-dish wonder: The combination of filling and biscuit topping means less cleanup without sacrificing taste or presentation.
• Customizable: You can easily adapt the recipe to suit dietary preferences or available ingredients.

Ingredients You’ll Need

Each ingredient in this Chicken Mushroom Pot Pie with Cheddar Sage Biscuits plays an essential role in creating the perfect harmony of flavor, texture, and color. From succulent chicken breasts to aromatic fresh herbs, these components combine to make a memorable dish.

• Chicken breasts: Provide tender, juicy protein that forms the heart of the filling.
• Fresh mushrooms: Add an earthy depth and meaty texture that complements the chicken wonderfully.
• Onion and garlic: Build a flavorful base with subtle sweetness and savory aroma.
• Chicken broth: Creates a rich and savory sauce that binds the filling ingredients.
• Heavy cream or sour cream: Adds luscious creaminess to the filling for comfort food appeal.
• Flour: Thickens the filling to just the right consistency.
• Cheddar cheese: Incorporated in the biscuit dough for sharp, melty bites on top.
• Fresh sage: Infuses both filling and biscuits with warm, herby notes that brighten the dish.
• Butter: Used in the biscuits and for sautéing, adding richness and flakiness.
• Milk or buttermilk: Ensures tender, soft biscuit dough.
• Seasonings: Salt, pepper, thyme, and a pinch of nutmeg bring out natural flavors beautifully.

Variations for Chicken Mushroom Pot Pie with Cheddar Sage Biscuits

Feel free to get creative with your Chicken Mushroom Pot Pie with Cheddar Sage Biscuits. This recipe is wonderfully flexible, making it easy to tailor to what you have on hand or suit different dietary needs and preferences.

• Vegetarian option: Swap chicken for cubed tofu or a medley of hearty vegetables like carrots, peas, and potatoes.
• Gluten-free twist: Use gluten-free flour blends for the biscuit topping and a gluten-free thickener like cornstarch in the filling.
• Dairy-free alternative: Replace butter with vegan margarine and use coconut or almond milk along with vegan cheddar cheese.
• Herb variations: Try rosemary or thyme instead of sage for a different herbal flavor profile.
• Spicy kick: Add a pinch of cayenne or smoked paprika to the filling for warmth and depth.

How to Make Chicken Mushroom Pot Pie with Cheddar Sage Biscuits

Step 1: Prepare the filling

Start by chopping the chicken into bite-sized pieces and sweating onion and garlic in butter over medium heat. Once translucent, add sliced mushrooms and cook until they release their moisture and start to brown. Sprinkle in flour and stir to coat, then gradually whisk in chicken broth and cream until the mixture thickens into a velvety sauce. Season with salt, pepper, sage, thyme, and a hint of nutmeg.

Step 2: Make the cheddar sage biscuit dough

In a mixing bowl, combine flour, baking powder, salt, and freshly chopped sage. Cut cold butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in shredded cheddar cheese. Add buttermilk or milk and gently mix until just combined—do not overwork the dough for tender, flaky biscuits.

Step 3: Assemble the pot pie

Pour the warm chicken and mushroom filling into a buttered baking dish. Dollop biscuit dough by spoonfuls evenly across the top of the filling, leaving a little space between for expansion. This topping will bake into golden, cheesy biscuits that soak up the pot pie’s savory aroma.

Step 4: Bake until golden

Bake the pot pie in a preheated oven at 400°F (200°C) for 20 to 25 minutes, or until the biscuit tops are puffed and golden brown. Let sit for 5 minutes before serving to allow the filling to thicken further and for easier slicing.

Pro Tips for Making Chicken Mushroom Pot Pie with Cheddar Sage Biscuits

• Use room temperature ingredients for biscuits: Cold butter is key, but milk or buttermilk should be slightly warmed for easier mixing.
• Don’t overmix biscuit dough: This keeps the biscuits flaky and tender rather than dense or tough.
• Use fresh herbs: Fresh sage and thyme deliver much brighter flavor than dried versions.
• Brown the mushrooms well: Properly sautéed mushrooms add richer umami that elevates the filling.
• Adjust thickness carefully: The filling should be thick enough to hold without being too heavy or gluey—adjust flour or liquid as needed.
• Let it rest before serving: This helps the filling set, making your slices clean and satisfying.

How to Serve Chicken Mushroom Pot Pie with Cheddar Sage Biscuits

Garnishes

Fresh chopped parsley or additional sage leaves sprinkled on top brighten the presentation and add a pop of herbal freshness that enhances every bite.

Side Dishes

Serve alongside a crisp green salad with a tangy vinaigrette to balance the richness, or roasted seasonal vegetables for a warm, hearty complementary plate.

Creative Ways to Present

Try making individual servings in small ramekins or cast-iron skillets for a charming, rustic look perfect for entertaining or cozy family meals.

Make Ahead and Storage

Storing Leftovers

Store any leftover Chicken Mushroom Pot Pie with Cheddar Sage Biscuits in an airtight container in the refrigerator for up to 3 days. The filling and biscuits meld beautifully overnight, making leftovers just as delicious.

Freezing

You can freeze the cooked pot pie without the biscuit topping for up to 2 months. Freeze the biscuits separately on a baking sheet and transfer to a freezer bag to maintain freshness. Thaw completely before baking biscuits on top.

Reheating

Reheat leftovers in the oven at 350°F (175°C) until heated through and the biscuits regain some crispness. Microwaving is convenient but may soften the biscuit topping.

FAQs

Can I use rotisserie chicken instead of raw chicken breasts?

Absolutely! Pre-cooked rotisserie chicken can save time—just shred it and add it to the filling towards the end of cooking.

What type of mushrooms work best in this pot pie?

Button or cremini mushrooms are excellent choices thanks to their meaty texture and mild, earthy flavor, but feel free to mix in shiitake or portobello for deeper complexity.

Can I make the biscuits gluten-free?

Yes, swapping in a gluten-free flour blend for the biscuit dough works well. Make sure your baking powder is gluten-free too for best results.

How do I keep the biscuits from getting soggy?

Spoon the biscuit dough on top of hot filling right before baking and ensure your filling is thick, not watery. Baking at a high temperature also helps biscuits form a crisp crust quickly.

Is this recipe freezer-friendly as a whole dish?

It is best to freeze the filling and biscuits separately for best texture when baked fresh. However, fully assembled pot pies can be frozen if wrapped tightly and baked from frozen with some extra cooking time.

Final Thoughts

Cozy, satisfying, and bursting with flavor, this Chicken Mushroom Pot Pie with Cheddar Sage Biscuits is a recipe you’ll return to again and again. Whether serving a family dinner or impressing guests, its irresistible combination of creamy filling and cheesy herb biscuits delivers comfort and delight in every forkful. Give it a try and enjoy a homemade dish that truly warms the soul.

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